Creamy Dill Avocado White Bean (Printable)
Vibrant bowl with creamy avocado, white beans, fresh dill, and zesty lemon dressing.
# What You’ll Need:
→ Salad Base
01 - 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, finely sliced
06 - 2 cups mixed greens (arugula, spinach, or baby kale)
07 - 2 tablespoons fresh dill, chopped
→ Creamy Lemon Dill Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon tahini
11 - 1 teaspoon Dijon mustard
12 - 1 clove garlic, finely minced
13 - 2 tablespoons fresh dill, chopped
14 - 1/2 teaspoon sea salt (or to taste)
15 - 1/4 teaspoon black pepper
# How-To Steps:
01 - In a large bowl, combine white beans, diced avocado, cherry tomatoes, cucumber, red onion, and mixed greens. Add 2 tablespoons chopped dill and gently toss to combine.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, tahini, Dijon mustard, minced garlic, 2 tablespoons dill, salt, and pepper until smooth and creamy.
03 - Pour the dressing over the salad and gently toss until everything is well coated.
04 - Divide the salad among four bowls. Garnish with extra fresh dill and lemon wedges, if desired.
05 - Serve immediately, or chill for 10 minutes for a colder, more refreshing salad.
# Expert Advice:
01 -
- The creamy avocado and tangy lemon dressing create the perfect balance without any heavy dairy
- It comes together faster than deciding what to order for takeout and keeps beautifully for lunch the next day
02 -
- The tahini can sometimes seize up when whisked with lemon, so keep whisking patiently and it will smooth out
- Avocado will start to brown after a day, so this salad tastes best when enjoyed fresh
03 -
- Rinse your beans thoroughly and pat them dry so the dressing clings instead of sliding off
- Let the dressed salad sit for at least five minutes before serving to let flavors marry